Crumble the brownies in to small chunks and divide evenly among four pretty glass tumblers or ramekins. Sprinkle each glass of brownie chunks with 5ml of Cointreau.

Beat the double cream until beginning to thicken, then gradually add the icing sugar and remaining 20ml of Cointreau and beat till soft peaks form. Spoon a quarter of the cream into each glass over the brownie chunks.

Divide the mandarin segments equally between the glasses and spoon over the cream. Garnish each glass with chocolate shavings before serving.